With firesides to linger by, armchairs to settle into and cheeseboards to nibble on, Christmas is the perfect time to indulge in a balloon of Armagnac or snifter of Calvados. Here Oliver James suggests three divine digestifs for the season

This month our Head Chef Stewart Turner delves into the archives – or, more accurately, the wallpaper – for inspiration, recreating an old Berry Bros. & Rudd dish, an Armagnac, Roquefort and butter savoury This is a dish straight from the history books, or I should say menus of Berry Bros. & Rudd. I first […]